Recipe - Baked Beans With Fruit And Chutney

2 cup Dried navy beans; washed and
soaked overnight or for at
least 6 hours in 1 1/2
quarts water
2 qt Additional water
1 One half teaspoon Dry mustard or 1 tablespoon
Dijon mustard
1 Onion; chopped fine
One half cup Chutney
Freshly ground pepper; to
taste
2 Apples; cut or sliced up
3 Peaches; peeled and cut or sliced up
One half cup Dried apricots
One fourth cup Brown rice syrup
One fourth cup Molasses

Drain the beans and combine with the 2 quarts water in a stockpot or dutch
oven. Bring to a boil, reduce the heat, cover, and simmer 1 hour, until the
beans are tender but not mushy. Drain, reserving 1 One half cups of the cooking
liquid.

In a small bowl, dissolve the mustard in the bean liquid and combine with
the finely chopped onion, chutney, and salt and pepper to taste. Stir this
into the beans.

Preheat the oven to 325 degrees. Pour half of the bean mixture into a 2 or
3quart lidded casserole or baking dish. Top with half of the cut or sliced up
apples, peaches, and apricots, then pour in the rest of the bean mixture
and top with the rest of the fruit. Combine the rice syrup and the molasses
and pour evenly over the top.

Cover and bake for 1 hour, then remove the cover and bake for another 30
minutes. Serve steaming hot.

Adapted from: Vegetarian Feast, by Martha Rose Shulman

Posted to fatfree digest by "D. Vee" sanctuarynw@hotmail.com on Dec 07,
1998, converted by MM_Buster v2.0l.